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Arab News
5 days ago
- Entertainment
- Arab News
Recipes for success: Chef Federico Erroi offers advice, a tasty crème brûlée recipe
DUBAI: Federico Erroi's culinary story begins in Florence, Italy, guided by his grandmother's steady hands. She taught young Federico how to make pastry cream, sparking his lifelong fascination with desserts and the discipline behind them. For the latest updates, follow us on Instagram @ 'I was never the best at theoretical subjects in school,' Erroi tells Arab News. 'But when it came to getting my hands dirty in the kitchen, I always found success and great satisfaction.' By the age of 21, Erroi was already working professionally in Florence. After nearly a decade honing his craft in Italy, he moved to Dubai in 2017. Since then, he has led pastry programs at top-tier restaurants including Rue Royale and Cipriani. Today, he heads the pastry team at CÉ LA VI Dubai, a restaurant featured in the city's Michelin Guide for three consecutive years. Erroi was recently shortlisted for Pastry Chef of the Year by the Hotel and Catering Awards. When you started out, what was the most common mistake you made? If there's one thing I've always struggled with — not just in the kitchen, but in life — it's patience. I always wanted to finish everything as quickly as possible, but still perfectly. This has been one of my biggest challenges, because pastry — especially baking — requires time. Long resting periods, fermentation and proofing are what give flavor, texture and structure to the best products. A mousse that hasn't rested long enough will be too runny, and dough that hasn't been rested long enough will lack flavor. That's how I've come to master the ancient art of patience. What's your top tip for amateurs? When it comes to pastry, the most common mistake is always the same: precision. Pastry is a perfect balance, an alchemy based on carefully selected and precisely measured ingredients. Many amateurs get the measurements wrong out of haste or distraction, or they replace ingredients or alter quantities as they please, which inevitably leads to disappointing results. My mother, for example, has the bad habit of reducing the amounts of butter or cream in my recipes. She's very health-conscious and always afraid of overdoing it. But without fail, the result never satisfies her, and she always asks the same questions: 'Federico, why are these cookies so hard?' or 'Why is this cream flavorless?' or 'Why is this mousse so runny?' And my response is always the same: 'Mom, are you sure you followed the recipe?' Desserts aren't always healthy. They are indulgences and guilty pleasures. We can absolutely enjoy them, as long as it's in moderation. What one ingredient can instantly improve any dish? Any dish, if made with care, passion and — above all — love, will never disappoint. And maybe it's the love we put into cooking that gets passed on to the ingredients we touch and makes our meal a moment of pure pleasure. That's probably why your mom's or grandma's food always tastes the best. Then again, maybe a good quality vanilla or a pinch of salt — a contrast to the sweetness in pastry — is the real secret ingredient. When you go out to eat, do you find yourself critiquing the food? I'm simply grateful to share that moment with the people around the table. What scares my friends and family most when they cook for me is the fear of being judged, but I always tell them this: 'For those of us who work in kitchens, just sitting at a table with loved ones is already a wonderful meal, because we're used to eating in a rush, standing up or sitting on a cardboard box in a kitchen corner, alone, at odd hours, or while working.' What's your favorite cuisine or dish to order? I always like to try something new — something beyond my culinary culture or dishes that require complex preparation that I can't replicate at home. Sometimes, I just enjoy a perfectly executed croissant or a pizza baked in a wood-fired oven. As for desserts, I prefer to stick with the classics — a good tiramisu or quality gelato. What's your go-to dish if you have to cook something quickly at home? Probably pasta with cherry tomatoes, basil and parmesan. If I need a quick dessert, I'll make a tiramisu, a passion fruit panna cotta or a chocolate soufflé. What do these recipes have in common? Simplicity. Just a few ingredients, each carefully selected and blended or cooked in a way that creates a dish with a unique flavor. What customer request or behavior most annoys you? Cooking in a restaurant also means learning to accept criticism, to really listen to what customers say, and to understand their preferences. It's not always easy to accept certain comments like 'This chocolate mousse is too airy' or 'This dessert is too sweet or too bitter,' because everyone has their own palette. But sometimes, feedback, if listened to and understood, can genuinely help us improve. That's why I always stay open to customer opinions, whether positive or negative. In fact, I'm often more interested in the negative feedback, because it's from that input that I've been able to create new ideas or improve dishes I thought were already perfect. The truth is, in this profession, you never truly 'arrive.' There's always something more to learn. What's your favorite dish to make? Panettone. It's one of those desserts made with just a few ingredients: sourdough starter, water, flour, butter, eggs and sugar, along with raisins and candied orange. But making it is a true magic act that starts with the sourdough itself, a simple mixture of water and flour that's fermented and refreshed daily for at least three months. This creates a colony of bacteria that will make the panettone rise and give it a unique, unrepeatable flavor, as the bacteria's development depends on the surrounding temperature, the water used, and good microbes in the working environment. Only when the sourdough is ready can we proceed with the first dough, mixing the starter with water, flour, sugar, butter and eggs. This rests for 12 hours, followed by the final dough with the remaining ingredients. Then, after another six-hour rest, we reach the magical moment of baking, the moment of truth, where, based on the final volume, we truly understand whether all the previous steps were done perfectly, or if we made mistakes in temperature, fermentation or even the pH of our precious star ingredient, the sourdough starter. As a head chef, what are you like? I believe I've changed a lot over the years. I love teaching and sharing everything I've learned. I have no secrets — there truly are none, even if some professionals still claim otherwise. I always try to motivate my team and keep morale high, especially when the work hours get longer and more stressful. Today, I consider myself a very patient person — maybe thanks to this beautiful profession. I've never raised my voice in the kitchen, never insulted or scolded anyone. I firmly believe that kindness and good manners are the foundation of any relationship, and they can truly make a difference in the workplace. Chef Federico's pineapple creme brûlée Ingredients for the coconut pastry cream: Coconut milk 350 g Coconut cream 50 g Sugar 1 38 g Lime zest 1/2 pc Sugar 2 38 g Salt 0.6 g Flour 32 g Corn starch 12 g Egg yolk 80 g Method: Mix coconut milk, coconut cream, sugar 1, lime zest in a pot and bring to a boil. In a separate bowl mix sugar 2, salt, flour, starch, egg yolk till powder is completely absorbed avoiding the lumps formations. Pour hot liquid onto the egg mix and bring back on fire stirring continuously till first bubble appear. Pour in a terrine and let it set covered with cling film on touching the cream (to avoid skin formation). When is completely cold mix till creamy texture and pour it onto the pineapple compote into the pineapple cup. Coat the surface with sugar and brulee till golden dark brown. Ingredients for the pineapple compote: Pineapple juice 100 g Sugar agar agar 10 g Finely chopped pineapple 100 g Method: (One portion 70 g of compote) Take a whole pineapple, cut off the leaf and slice it into three thick slices horizontally. With a spoon or a scooper scoop off the pulp creating a cup. Warm up the juice to 40°. Mix sugar and agar and add to pineapple juice. Boil for one min. Let it set in the chiller and blend it nicely. Add pineapple chopped and mix. Spread it evenly inside the pineapple cup.
Emirates Woman
04-07-2025
- Entertainment
- Emirates Woman
10 fabulous activities to do in Dubai this weekend
Your ultimate weekend guide in Dubai, July 4 to 6, 2025. Unwind at this summer staycation Redefine your summer with an indulgent stay at Dubai's most intimate beachfront resort. Surrounded by lush gardens and serene pools, One&Only The Palm offers the perfect setting for a restorative escape. This exclusive summer staycation is designed with thoughtful extras to elevate every moment from generous resort credit and complimentary sundowners to tailored experiences for families. All guests receive Dhs1,000 resort credit per stay for villa bookings and Dhs5,00 resort credit per stay for suite bookings with daily access to the waterpark and compilmentary sundowners. For more information visit Swim under the moonlight Without limiting outdoor pools to winter, Dubai is always a step ahead when it comes to enjoying outdoor activities such as a night swim even during summer. Ideal for relaxing after work or starting your weekend, night swims offer spectacular skyline and sea views, cool waters, and the laid-back glamour that defines the emirate's warmer months. Overall, night swims have emerged as the city's chicest way to cool down from the week, offering a blend of serene ambience, skyline views, and elevated leisure. Whether it's a twilight dip at SĀN beach with panoramic vistas of the Palm, a curated evening affair at La Cantine Beach, or the understated luxury of Drift's moonlit lounging, these after-dark escapes redefine summer in the city. Find out where are the best spots for a night swim here. Indulge in this summer tasting menu CÉ LA VI Dubai now offers a newly launched 6-course Summer Tasting Menu, available Sunday to Thursday from 6 PM to 11 PM at Dhs395 per person. Set against the backdrop of breathtaking city views, this culinary experience begins with the indulgent Wagyu Beef Tataki, followed by a signature Black Truffle 'Sushi Rice' Risotto featuring butternut squash, shimeji mushrooms, truffles, and parmesan mousse. The third course presents a perfectly cooked Miso Chilean Sea Bass with Szechuan green chilli sauce, followed by a palate-cleansing Lime Curd and Caviar Ice Cream. For dessert, guests can enjoy the Exotic Cake, a delightful blend of guava mousse, calamansi insert, coconut biscuit, and passion fruit coulis rounded off with a seasonal Assortment of Sweets. For more information visit Experience the finest bubbles and oysters This summer, BISOU presents La Dame de Blanc—a five-chapter champagne tasting curated with Ben Champagne, featuring labels like Robert Moncuit, Henri Giraud, and Marguet. Priced at Dhs850, the journey ends with a golden glass of Ratafia. Add oysters and caviar on brioche for Dhs500. Set in the heart of Downtown Dubai, BISOU offers a modern French gastronomic escape shaped by Tristan Du Plessis' elegant design. La Dame de Blanc is available all summer from 6 PM, exclusively at BISOU. Available all summer from 6 PM in the heart of Downtown Dubai. For more information visit Savour a lazy weekend lunch Step into Ronin, the bold Irezumi-inspired Japanese restaurant at FIVE LUXE, JBR, and experience the all-new Lazy Weekend Lunch available every Friday to Sunday from 1 PM to 4:30PM. Surrounded by red lanterns and Japanese folklore art, guests can savour a standout lineup of ramen bowls, including A5 Wagyu Shabu-Shabu, Angry Chicken Spicy Ramen, and Vegan Mushroom Yuzu Kosho, starting from Dhs60. Prefer something lighter? Ronin's signature hand rolls and shareable classics are also on offer, making it the perfect midday indulgence with stunning views of Ain Dubai. For more information visit Give your skin the love it deserves Hortman Clinics spotlights the transformative power of Morpheus 8, a leading non-surgical treatment that tightens skin, refines texture, and enhances facial contouring with minimal downtime. Integrated into personalised, multi-phase treatment plans, Morpheus 8 is often paired with advanced technologies such as Ultherapy and diluted Radiesse to stimulate collagen and deliver comprehensive results. 'Morpheus 8 is a cornerstone of our skin tightening approach,' says founder Anastasiia Hortman. Harnessing fractional radiofrequency microneedling, Morpheus 8 penetrates deep into the skin to remodel collagen and elastin, effectively treating skin laxity in the jawline, cheeks, and neck, smoothing acne scars, and reducing early signs of aging around the eyes and mouth, making it a go-to solution for patients and professionals alike. For more information visit – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram Images: Supplied & Feature Image: Instagram @
